- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Serving: Serves more than 10
Odds and Ends Stock Paste
What do you do with your vegetable scraps? Did you know that you can use them to create a vegetable stock? We found that when it came time to make more vegetable stock we were going out to buy ingredients that we didn’t have on hand. By storing the scraps you can save time and money. If you have a big weekend of cooking planned, just store your scraps and make up a batch of Odds and Ends Stock Paste at the end of the weekend. If you take longer to accumulate scraps you can keep a container in your freezer. Consider using a container roughly the same volume as your mixer bowl so that you will know how much you need. For this stock paste shown we used some of the vegetable scraps from creating recipes in The Budget Issue and some vegetables at the end of their life.
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 20 minutes
Makes 2 cups of stock paste
Can be frozen
- apple cider vinegar - 1 Tbsp
- vegetables of choice - odds and ends, enough to fill the mixer bowl
- salt - 75g, rock
- olive oil - 20g
- Add the apple cider vinegar (2 Tbsp) to your full sink.
- Put your odds and ends into your sink and wash thoroughly. Be sure to look for any dirt, especially on pumpkin and sweet potato skins.
- Transfer odds and ends to your mixer bowl. Chop Speed 7 / 15 seconds. Use your spatula to assist movement around the bowl if required.
- Add salt (75g) and oil (20g) to the bowl. Program 20 minutes / 100C / Speed 2.
- Once complete, program 1 minute / Speed 8 to blend completely.
- Transfer to a jar to put in the fridge if you will use within 3 months, or to an ice cube tray in the freezer to prolong life.